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Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking

  • Applied microbial and cell physiology
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Abstract

The selection and genetic improvement of wine yeast is an ongoing process, since yeast strains should match new technologies in winemaking to satisfy evolving consumer preferences. A large genetic background is the necessary starting point for any genetic improvement programme. For this reason, we collected and characterized a large number of strains belonging to Saccharomyces uvarum. In particular, 70 strains were isolated from cold-stored must samples: they were identified and compared to S. uvarum strains originating from different collections, regarding fermentation profile, spore viability and stress response. The results demonstrate a large biodiversity among the new isolates, with particular emphasis to fermentation performances, genotypes and high spore viability, making the isolates suitable for further genetic improvement programmes. Furthermore, few of them are competitive with Saccharomyces cerevisiae and per se, suitable for wine fermentation, due to their resistance to stress, short lag phase and fermentation by-products.

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Acknowledgements

This research project was financially supported by the AEB Group (Brescia).

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  1. Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy

    Alexandra Verspohl, Lisa Solieri & Paolo Giudici

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  1. Alexandra Verspohl
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Correspondence to Alexandra Verspohl.

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Verspohl, A., Solieri, L. & Giudici, P. Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking. Appl Microbiol Biotechnol 101, 2507–2521 (2017). https://doi.org/10.1007/s00253-016-8008-4

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